Pizza of Artichoke Hearts and Arugula |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe does not include a recipe for the pizza crust. Use a 10 diameter thin pizza crust such as Tarte Flambée (French) or Flammekueche (German) or Thin Pizza Crust - Pizzeria Bianco, Phoenix or a thin wheat crust. Ingredients:
1/4 cup pesto sauce |
1/2 cup chopped arugula |
1/2-3/4 cup frozen artichoke hearts, thawed or 1/2-3/4 cup marinated artichoke hearts |
white balsamic vinegar (optional) |
1 -2 tablespoon chopped red onion |
1 tablespoon chopped greek olive |
1 tablespoon pine nuts (pignoles) |
1/2-3/4 cup shredded gruyere (or combine several cheeses) or 1/2-3/4 cup mozzarella cheese (or combine several cheeses) or 1/2-3/4 cup your favorite white cheese (or combine several cheeses) |
olive oil (optional) |
fresh ground black pepper, to taste |
Directions:
1. Preheat oven to 500°F (or according to the directions of your pizza dough recipe).
2. Chop artichoke hearts into bite-sized chunks.
3. Spread pesto over pizza crust. Top with chopped arugula and then chunks of artichoke heart.
4. Drizzle lightly with white balsamic vinegar, optional.
5. Top with red onion, olives and pine nuts. Sprinkle with cheese(s).
6. Drizzle lightly with olive oil, optional.
7. Bake 10-12 minutes (or according to the directions of your pizza dough recipe).
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